Easy Spicy Inexperienced Breakfast Tacos Recipe


Simple Spicy Green Breakfast Tacos

Glad Friday, are you prepared for breakfast taco #Three?

Final however definitely not least is the breakfast taco recipe that I’ve made sooo many occasions it might be unattainable to depend. These are stuffed with eggs, (plenty of) spinach, avocado, sliced serrano, and really beneficiant scoops of contemporary tomatillo salsa. They’re a contemporary, spicy, wholesome option to begin the day!

In case you missed Monday and Wednesday’s posts, that is Meal Prep Breakfast Taco week! Go learn the primary installments right here and right here in the event you love tacos within the morning as a lot as I do. Or simply skip to beneath and make this recipe 🙂

Simple Spicy Green Breakfast Tacos

From the substances that I prepped initially of the week, I used:
– the contemporary tomatillo salsa
– spinach and different contemporary substances I purchased initially of the week

It’s Friday, and I’m conserving issues easy. My technique was to make use of the roasted greens in recipes #1 and #2, as a result of I discover that they’re finest used inside 2-Three days. The tomatillo salsa, nonetheless, will last as long as about 2 weeks, so I used to be capable of save that from the primary recipe. Recent spinach, avocado, and peppers hold properly within the fridge, so I felt like I may use them every time.

Simple Spicy Green Breakfast Tacos

I hope you loved this little breakfast taco sequence! Right here’s a Downloadable PDF Grocery Listing that features the substances for all Three recipes.

Oh! and when you have any substances from any of the recipes left over: toss all of them collectively in a bowl, add some black beans, and make a pleasant taco salad!

Easy Spicy Inexperienced Breakfast Tacos


  • 5 cups contemporary spinach
  • Three massive eggs
  • four tortillas, charred or warmed
  • ½ avocado, sliced
  • sea salt and freshly floor black pepper
  • Roasted Tomatillo Salsa, for serving
  • sliced serrano peppers, non-obligatory
  • microgreens, non-obligatory
  • lime wedges, if desired for serving
  • sea salt and freshly floor black pepper
  1. Warmth a medium nonstick skillet over medium warmth. Brush with oil, and saute the spinach with pinches of salt and pepper, till wilted. Work in batches, if needed.
  2. Wipe out the skillet and scramble the eggs. Brush the skillet evenly with olive oil and produce to medium warmth. Add the eggs, allow them to cook dinner for a number of seconds after which stir and scramble the eggs till simply set.
  3. Assemble the tacos with the eggs, spinach, avocado slices, and scoops of tomatillo salsa. Prime with sliced serranos and microgreens, if desired.



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